Julie, have you seen our post on reducing sugar in muffins and quick breads? The texture of quick breads does change pretty radically as you reduce sugar; but you do have to reduce it by more than you do in cookies to see that obvious difference. I think the moisture (water, milk, or other liquid) in quick breads tempers the deleterious effect of lessened sugar on their texture. That's my theory, anyway! PJH

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